In an attempt to put up as many peaches as possible and enjoy them through the winter, I’ve started dehydrating a large portion of what I’ve been getting from the farmer’s market. Using my new Nesco dehydrator, I”ve finished one batch already, and have a large bag from this past weeks market that will need to be done tomorrow.
To prepare the peaches for dehydrating, I first blanch them for 1 minute to facilitate removal of the skin. Then I cut in half, remove the stone, and then quarters or eighths depending on the size of the peach. Immediately after slicing, I move them into a bowl of 50:50 lemon juice:water mix. I let them sit at least 5 minutes, until I am ready to place on my trays. I move the pre-treated slices onto paper towels with a slotted spoon to drain the excess for a minute before moving to my trays, and then once all were ready to go in, I set my temperature at 135F. Peaches need between 6-20 hours. I checked mine a couple of times, and think they were in approximately 16-18 hours. I then vacuum sealed the final product. I’ll open this first batch up this week to rehydrate a few to see how they turn out for baking with. But the dried fruit is certainly yummy too.